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Splitsville

11 - 3919 Richmond Road SW Calgary AB T3E 4P2 · Food - General

Official record from Alberta →

Inspection summary

Splitsville has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on February 26, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on January 15, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High-temperature dishwasher reached a maximum temperature of 66.4C after several attempts.REQUIREMENT: Repair the dishwasher so that the final temperature is 71C at the dish level.
  3. Demand Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temperature of the temporary handwashing sink measured 46.5°C. The cold water was not running with adequate pressure.Fix the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations:Gap was noted on the ceiling adjacent the men's washroom.Seal the gap.Previous violation:Gap was noted on the ceiling adjacent the men's washroom.Seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The refrigerating unit in the food storage room was placed on a particle board.Finish the particle board. 2) The dry wall in the food storage room was damaged.Replace the dry wall3) The men's washroom was opened with no self-closing hinge. The kitchen under renovation was next to the washrooms. Install a self-closing hinge on the washroom doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is under renovation.The stairs leading to the emergency fire exit door was dirty.The food storage room where the refrigerating units are stored was cluttered and dirty.Ensure the indicated areas are clean and sanitary at all times.Previous violations:1) Underneath and around the bar sink, ice machine and prep cooler had dust and grime build-up.2) The stairs leading to the emergency fire exit door was dirty.Ensure the indicated areas are clean and sanitary at all times.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The floor plan for the kitchen renovation was not submitted for approval prior to the renovation.The centre manager submitted the floor plan via email.
  4. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Probe thermometer was stored in water at 30C.Probe thermometer was placed in quat sanitizer solution at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar prep cooler used to store perishable foods was measured at 6°C.Perishable foods were removed.Adjust cooler to 4°C or below if it will be used to store perishable foods in the future.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Quat test strip was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the ceiling adjacent the men's washroom.Close the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath and around the bar sink, ice machine and prep cooler had dust and grime build-up.2) The stairs leading to the emergency fire exit door was dirty.Ensure the indicated areas are clean and sanitary at all times.

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